Greek Lemon Soup
|Canned chicken broth||14 1⁄2 Ounce (1 Can)|
|Minute rice||3 Tablespoon|
|Grated lemon peel||1⁄4 Teaspoon|
|Lemon juice||1 Tablespoon|
1. In a deep 1-quart casserole with lid, combine broth, rice and lemon peel. Cover and microwave at 100% (high)7 to 9 minutes or until rice is tender.
2. In a small bowl, beat together egg yolk and lemon juice until frothy. Whisk in 1/2 cup hot broth mixture.
3. Add egg-yolk mixture to hot broth in casserole, whisking constantly. Microwave, uncovered, at 30% ( medium low ) 2 to 3 minutes or until mixture is heated through; whisk every 30 seconds. Do not boil